1 small papaya, about 1 1/3 lb (600 g)

1/4 cup (60 ml) water

3 tbsp (45 ml) canola oil

1 tbsp (15 ml) maple syrup

1 tbsp (15 ml) white balsamic vinegar

On a work surface, cut the papaya in half lengthwise. Keep one half for another use.

Remove 1 tbsp of papaya seeds (see note) and discard the remaining seeds. Peel the papaya-half and cube the solid end to obtain 1 cup (160 g) of cubed fruit. Cut the remaining papaya into thin slices and set aside.

In a blender, purée the papaya seeds and cubes with the remaining ingredients. Season with salt. Transfer to a bowl and refrigerate until ready to serve.

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